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Thai curries are quick, easy and super tasty. At their core is coconut milk, curry paste, fish sauce and sugar. You just need to add some meat and vegetables. This time I went with shrimp fort the meat and some red pepper and peas that I had on hand. Panang curry paste is similar to a red Thai curry with the addition of peanuts so feel free to add a spoonful of peanut butter to the sauce for even more peanuty goodness. I served the panang curry on a bed of coconut jasmine rice which helped to soak up all of the extra curry sauce.

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I've always wondered why Thai resturants serve penang curry when it's actually a Malaysian dish. Perhaps it's a Thai interpretation of penang curry. In Sydney, Thai resturants also serve curry puffs, satay and laksa, which are all of Malaysian origins, maybe it's because of the two country's close proximity. But the funny thing is that most of my Aussie friends think satay is a Thai dish! :-)

Kevin, your curry looks fantastic! I can almost smell it from here. I'm trying to cut back after the holidays so it's no coconut milk for me for a while. But I do love it. I once made a cold avocado soup blended with coconut milk. It turned out great. Wish I had my blog then because I can't remember what all I put in it. Oh well. Keep on cooking.

Yummylicious! Great recipe to share! It's quite funny how Thai named certain curries or dishes after Penang. Instead of Penang, they said it as Panang or Panaeng since it's difficult to standardize and romanize Thai language. It's just the same as Mussaman (Masaman) which means Musalman or Muslim (Musliman) since this dish influenced by the shared border with Malaysia in the south. Muslim dishes can be found a lot in Phuket and Southern Thai.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.